Slow Cooker Beef Stroganoff

Slow cooker beef stroganoff is one of the best crock pot recipes I have ever made! This creamy stroganoff is a fill-you-up, grandma-approved comfort food dinner.

We’re kicking it old school with Slow Cooker Beef Stroganoff from scratch. This recipe is notable both for what it does offer—all the creamy, cozy flavor of the classic recipe, lightened up with a few healthy ingredient swaps and made easier in the crock pot—as well as for what it doesn’t. This crock pot beef stroganoff is made without canned soup, please and thank you!

a plate of slow cooker beef stroganoff

I grew up eating my Grandma Dorothy’s classic beef stroganoff, so this homey dish has a special place in my heart. She often made it for my sisters and me when we went over to visit her after church, so cooking and eating this dish reminds me of her in a special way.

If you’ve never had beef stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles. It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously.

slow cooker full of creamy beef stroganoff

Beef Choices for Slow Cooker Beef Stroganoff

There are a few ways to make Slow Cooker Beef Stroganoff. The biggest differentiator is the type of meat you choose. When you make it, you can use:

  • sliced beef (typically sirloin)
  • ground beef
  • meatballs

My grandma always used sliced beef in her stroganoff, so that’s what you’ll find here, but if you prefer to make slow cooker ground beef stroganoff, I have a few suggestions for you in the recipe notes.

If you are looking for a stove top stroganoff recipe (or are just in a hurry and don’t have time to wait on the slow cooker), you can check out this 30-minute Chicken Stroganoff. The same recipe also works well with ground beef.

How to Make a Healthy Beef Stroganoff Recipe

For this Slow Cooker Beef Stroganoff recipe, I stuck to my grandma’s recipe as inspiration, with a few departures to make it a healthier beef stroganoff.

  • I opted for a lean cut of beef: sirloin. Sirloin can still stand up to the long cooking time in the crock pot (and crock pot beef stroganoff = easy beef stroganoff) but is relatively lean compared to other cuts.

(Have the sirloin but want to skip the noodles? These Sirloin Steaks with Creamy Onion Sauce sound like amazing comfort food too!)  

  • When the slow cooker stroganoff is finished, the beef is fall-apart tender, without being heavy or greasy.

(For another fall-apart tender beef recipe, see this amazing Crock Pot Beef Stew!)

  • Instead of making the crockpot beef stroganoff with sour cream, I used plain Greek yogurt. It gives the stroganoff sauce the same richness I remember from my childhood, but Greek yogurt is higher in protein and lower in fat than sour cream.

crock pot full of healthy beef stroganoff, made with Greek yogurt instead of sour cream

  • Finally, while I kept the classic egg noodle shape, I used whole wheat egg noodles instead of regular, as they offer more fiber and protein. 

You really can serve this crock pot beef stroganoff with any shape of noodles you like, but egg noodles are classic. I’m also biased, as those are the noodles my grandma used in her beef stroganoff, and grandma knows best.

healthy beef stroganoff on a dinner plate with a fork next to it

Speaking of grandma knowing best, here’s the most important tip about beef stroganoff she shared every single time we ate it:

Go back for seconds. ALWAYS.

More Comforting and Healthy Slow Cooker Recipes Like Crock Pot Beef Stroganoff:

Tools to Make Slow Cooker Beef Stroganoff:


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Slow Cooker Beef Stroganoff

The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy version without the canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream.

Yield: about 8 cups (4–6 servings)

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes (on high); 5 hours, 30 minutes (on low)

Total Time: 2 hours, 40 minutes (on high); 5 hours, 40 minutes (on low)


  • 1 1/2 pounds boneless sirloin steak, cut into thin (1/2-inch-thick) 2-inchx1-inch strips
  • 1 teaspoon kosher salt
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 ounces cremini (baby bella) mushrooms, sliced
  • 1 1/2 cups low-sodium beef broth, divided
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup cornstarch
  • 1 cup plain whole milk Greek yogurt (do not use nonfat or it will curdle)
  • 8 ounces whole wheat egg noodles (penne, rotini, or similar noodles work well also)
  • Fresh parsley or thyme, optional for serving


  1. Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
  2. Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hour, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
  3. Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
  4. While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.
  • Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
  • To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
  • To make on the stovetop: Toss the steak strips and seasonings together in a large bowl. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer and cook until brown on both sides. (Do this in multiple batches if all your steak strips can’t fit.) Remove to a plate and set aside. Add another tablespoon oil to the same skillet and add the mushrooms. Cook for a 3 to 5 minutes, or until browned. Add the steak back to the skillet along with 1 cup beef broth, Worcestershire, and Dijon. Cover, reduce the heat to medium low, and simmer for 10 to 15 minutes. (Prepare your noodles while the stroganoff is cooking.) Stir together the cornstarch and remaining 1/2 cup broth to create a slurry and add to the skillet. Stir and let cook until thickened, and then stir in the Greek yogurt. Heat through and serve over prepared noodles.
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of 6), about 1 1/2 cups

  • Amount Per Serving:
  • Calories: 431 Calories
  • Total Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 83mg
  • Sodium: 390mg
  • Carbohydrates: 39g
  • Fiber: 1g
  • Sugar: 4g
  • Protein: 34g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy version without the canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream. Our whole family loves it! #beefstroganoff #healthy #slowcooker #crockpot

The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy beef stroganoff without canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream. #beefstroganoff #healthy #slowcooker #crockpot

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. This sounds and looks delicious! It brings back memories of my mother making this for company (usually 12 guests) and how labor intensive this dish is. Too bad she didn’t have  a large crock pot to help her out. Her efforts were totally worth it; I can still remember how great her beef stroganoff was. I never thought of putting it in a crockpot – brilliant! I’m looking forward to making this, now that you’ve made the whole process easier! Thanks for another great recipe, Erin!

  2. This recipe sounds great. I’m dairy-free and wondering if dairy-free yogurt might work instead of the Greek. Thanks.

    • Hi Dian! I’ve never tried but as long as it melts nicely when combined with hot ingredients, I think that would be a fine swap! Be sure it has some fat in it to help keep it from curdling.

  3. hey girl- this looks amazing! Y’all have a great weekend!

  4. Want to know a fun fact? If you’re not paying attention and add 1 tablespoon of dill weed instead of 1 teaspoonful, it’ll taste like pickle stroganoff…lol needless to say, I’ll need to give this a second try. I was so disappointed! The meat was so tender and it looked absolutely delicious, just tasted way too pickly :)

  5. Beef stroganoff is one of my favorite meals. I usually make mine with sour cream, but I love the greek yogurt idea. I’ll have to give that a shot next time :-)

    Rating: 5
  6. This turned out perfect! I accidentally bought nonfat yoghurt, but luckily I had sour cream on hand subbed that. (Thank you for the disclaimer about the curdling!) I don’t care for condensed soups, so this was perfect. Thanks for the easy, flavorful and delicious recipe!

    Rating: 5
  7. Hi Jean, yes, you can make this recipe with ground beef. See the recipe notes below the recipe for my suggestion on how to do it!

  8. Thank you once again for delivering the perfect recipe! This satisfied my comfort food craving but was also EASY to make for a crowd of visitors in advance. I was all stressed about having family staying with us for a couple of days, and this made feeding them a cinch. I literally could not believe how easy and delicious it was. Definitely a keeper!

    Rating: 5
    • YAY!!! Laurel, I am so glad this hit the spot for all of you and am honored you made it to share with guests. Thanks for trying it and for taking time to leave this wonderful review! It turly means a lot.

  9. I just want to point out that this recipe is listed in the gluten free, but the noodles are not.

    • Hi Barbara, the noodles can be swapped for gluten-free ones! Just keep in mind that they may take less time to cook than what’s listed for the whole wheat noodles.

  10. I know I’ve rated this before, but it’s so yummy it deserves a second review. Thanks again for this delicious recipe. It needs no modifications whatsoever. Excellent recipe!

    Rating: 4.5
  11. So for the sirloin strips in the crock pot you don’t have to brown them beforehand?

  12. Nicole Vaillancourt Reply

    We love your recipes. They are healthy, simple to make and tasty. Good formula. About this recipe, I wonder why I had so much sauce left. Should the recipe reads 1 cup of bouillon instead of 1 1/2 cups. What do you think? Many thanks.

    Rating: 3
    • Hi Nicole, the recipe is correct as written. If you find it too saucy, you could experiment with reducing it, but this is the way I’ve tested it and it’s worked well for other readers, so I can’t say 100% that it would come out the same with that change. Thank you so much for the kind words about my recipes!

  13. I was looking for a “different” strognaoff recipe, as I always make my own recipe. There are all about the same, except this one had dill weed in it. So…..I am making it right now…..still wondering about the dill in stroganoff, but I am willing to give it a go. If I hate it, I’ll let you know about it. LOL

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